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3-Layer Microwave Red Velvet Cake | Bigger Bolder Baking


Hi Bold Bakers! So Bold Baking is my fearless approach to
baking, anytime, anywhere, even if you don’t have an oven. Now you have seen me make some crazy stuff
in the microwave like microwave mug pizza, crispy potato chips, and even a cheesecake. Well right now I am going to show you how
you can make a whole red velvet cake straight from the microwave in under 10 minutes. As always the recipe can be found on my website
BiggerBolderBaking.com and make sure you head over there because I’ve got lots of recipes
that aren’t up on YouTube. Okay, let’s start out in a large bowl. Add in your flour, sugar, cocoa powder, cinnamon,
baking soda, and salt and then whisk all these ingredients together. So a fun fact about red velvet cake, it actually
is a chocolate flavored cake, not red cake like a lot of people think, also I like to
add in a little bit of cinnamon and vanilla just to bring out the flavor in the other
ingredients. Okay, so now we’re going to move this to the
side and we’re going to mix together our wet ingredients. So first up, our eggs. Now if you do not eat eggs, don’t worry, check
out my egg substitute chart on my website so you can know what to substitute them out
for. Then into this we’re going to add in some
buttermilk, flavorless oil, vanilla extract, and some red food coloring, and then just
very carefully whisk all these ingredients together. So I love seeing buttermilk in a recipe for
cakes because it means that your cake is going to be really tender. The acid in it softens the gluten in your
flour and just yields you a lovely, fluffy, soft cake. So here’s our wet ingredients, now this
is a lovely red color, if you want it darker than that, then feel free to add in a little
bit more food dye. But as of right now, I’m going to add my wet
ingredients into my dry. Now with a whisk just mix these ingredients
together, now you know my rules about whisking flour, you don’t want to over-beat it or it
will actually toughen your cake. So just mix it until there’s no more lumps. So now there you go, super easy cake to mix
by hand, takes no time at all. So now let’s talk about our tins, or actually
they’re not tins, they are silicone molds, because this is what you need to put into
the microwave. These are really inexpensive and I got them
online and I’m going to put a link on my website of where I got them. But your ant something like this, an eight
or a nine inch mold. Now all you want to do is just take your cake
batter and divide it as evenly as you can between the three molds. If you wanted to make a two tiered cake that’s
totally fine too. Looking great. You know red velvet’s one of my favorite
cakes and I never had it until I moved to the United States, but man, is it yummy. Especially with cream cheese frosting. So ever since I made my first cake in the
microwave the most requested cake you wanted to see next was red velvet, so I really hope
you enjoy this one. Okay so these are looking lovely, now it’s
time to pop them into the microwave one by one. Cook your red velvet cake off for roughly
two and half to three minutes. Now the cook time that I give is based on
my microwave, my microwave is 1200w, so check the wattage of your microwave because your
timing may vary. You might need a little bit more time or you
might need a little bit less. So two and a half minutes later we have the
first layer of our cake, and you can tell that it’s baked if you push down on it and
it’s firm underneath your finger, that means your cake is ready, also, you can take a toothpick
and if you just stick it in the middle of your cake, pull it out, and if it comes out
clean, your cake is done. Okay so we’re going to set this aside to
cool down and now we’re going to cook off our second layer. So here’s the benefit to cooking your cake
in the microwave rather than the oven: number one, microwave takes way less time, only 10
minutes to cook a whole cake. Number two, the microwave steams your cake,
and it doesn’t have that same dry air that an oven does so you get a lovely soft and
fluffy cake. So here is our second layer, now I can tell
that it’s done because just like the first you have all these lovely bubbles on top and
there’s no more wet cake, so this is perfect. Okay that’s number two done, now we’re going
to pop the third and last layer into the microwave. With Valentine’s Day coming up this cake
is the effect gift to give somebody, and best of all, it keeps fresh in an airtight container
for up to three days. So there you have it, our third and final
layer, all in all the cake was made in under 10 minutes, which is pretty amazing. So while your cakes are cooling, it is a great
time to make your cream cheese frosting. Now I got a recipe for this on my website. Red velvet and cream cheese frosting go together
like peanut butter and jelly. So you’re going to want this on your cake. So now my cake is nice and cold so it’s
the perfect time to frost it, and here’s a little tip, if your cake is actually a day
old it’s even easier to frost, because it’s not as crumbly and soft. So on my first cake layer I am going to put
a big dollop of cream cheese frosting. Give it a bit of a spread out, bring it all
the way to the sides. So you know my approach to cake decorating,
I’m pretty rough and ready, but I always make it look beautiful in the end so stay with
me. Okay, nice. That’s pretty even. [Laughs] I’m going to put on the next layer,
and another dollop of cream cheese frosting. Somebody gave me this cake stand a few years
ago actually, and I find it really helpful for cake decorating they’re not that expensive
so if you can pick one up I strongly recommend it. Okay, and then on with our third layer. So you’ll notice that I turned the last layer
upside down and why I did that because we want a nice flat top. Because then when you go to decorate it’ll
be lovely and even. Next step is our crumb layer, now this is
an important layer especially for this cake because what it does, it gathers up all of
the loose crumbs so then when you finish decorating you’ve got a beautiful finish on the outside. And this is a crumbly cake, which is great,
because that means it’s nice and moist. So I’m just going to take a big dollop of
frosting. So spread it all over the top, then bring
it down the sides, all we’re aiming for is a thin layer of frosting, just catch up
all those crumbs. This is going to look red, it’s going to
look muddy, this is the way it’s supposed to look. So just make sure you’re covered all the way
around, now what you want to do is to put this into the fridge for a minimum of 30 minutes,
now we do this because we need it to set, because then when we decorate on top, the
two layers won’t mix. So it’s been half an hour, our frosting
has set, so now it’s time to put on our final layer. Now just like before, we’re going to put
a big dollop on the top, and then just work from the top, smooth it out, and then work
the frosting down the sides of the cake. It always helps if you start at the top and
then move to the sides. So now don’t worry about getting this cake
perfectly smooth because it’s going to have a bit of a rustic finish. What we’re aiming for here is just to cover
over all the crumbs that we got in the first layer, and we end up with a lovely white cake
all around. Okay, so there you go, our cake is covered
and it looks pretty even if I do say so myself. So now I’m just going to finish it off with
a few crumbs. Now these crumbs fell off my cake, and I’m
just going to dust them around the top of the cake, just around the edge, for a little
pop of color. This is also the way you would see it decorated
in a bakery. This is the way I love to decorate a cake,
you take a few cake crumbs, sprinkle it over the top, and you have this fantastic looking
cake at the end. This is my kind of decorating. Now I’m just going to cut through all those
lovely three layers. This ended up being a pretty big cake. And just check that out. Soft, moist, perfect red velvet. Look at that. I don’t think anybody would ever guess that
this came from a microwave and to be honest with you once they taste it they’re not going
to care. Dun-dada-dun! Super moist cake! Probably the yummiest red velvet I’ve ever
had. Oh my gosh. Soft, easy to make. Absolute perfection. This cake is perfect for any celebration and
it can all be made in under 10 minutes flat. When you make this cake, please leave a star
review on my website because I would love to hear your feedback. Thank you so much for watching, and I’ll
see you back here really soon, for more Bigger Bolder Baking.

About Earl Carter

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